This is an old revision of the document!
- An arrangement of different 干菓子, usually for autumn (of leaves and pine cones etc.) or with shells for March!
- When serving, you could say 「〇
個 ずつお取りください」. The guests then try to make sure not to take more than one of each kind, duh!
Autumn version
- Use 雲平 dough and cut out leaves (🎨 I used natural powders last time: sandalwood, hibiscus, turmeric and matcha. Apart from sandalwood, they worked reasonably well!)
- Make pressed sugar
松笠 to go with them (flavoured and coloured with 粒あん) - Usually served on a 手箕 tray, but a plain one can also look very pretty
千's take
Icho (gingko leaf) sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. LEFT: Shimeji (mushroom) sweets. Sugar cakes colored and shaped like mushrooms.
